Wine Maker Notes
The grapes are hand-picked and sorted during the picking to keep healthy ripe grapes (any unripe or diseased grapes are eliminated).
They are entirely destemmed and sent to ferment in large concrete tanks. A lot of pumping-over is done to extract the maximum of aromas and tannins. the fermentation lasts about three weeks with carefully controlled temperatures (28° to 30°). When the fermentation comes to an end, the wine settles, is clarified, is filtered and estate bottled after one and a half years.
In the XIVth century the Pope in Avignon developed the vineyard and in 1935 the CHATEAUNEUF DU PAPE vineyard became Appellation d'Origine Contrôlée, Worldwide famous wine, particularly for its «red», its rounded pebbles soil is the guarantee for constant quality,
Owned by the Jaume family since 1826, the Domaine des Chanssaud is located in the very heart of Châteauneuf-du-Pape vineyards. Covering the ground, the typical rounded pebbles store-up the heat of the sun and restore it to the plants at night, a particularly effective maturing system. The Domaine spreads over 50 ha : 20 ha of Châteauneuf-du-Pape providing around 640 hl ofred wine and 80hlof white wine, and 30 ha of Côtes du Rhône totalling 1.500 hl of red, rosé and white.